North African chicken and kidney bean soup

This North African soup recipe is packed full of delicious flavours and spices to create a comforting and hearty winter meal

  • 30 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


North African chicken and kidney bean soup
  • 90 gram butter
  • 1/4 cup olive oil
  • 500 gram chicken thigh fillets, trimmed
  • 1/3 cup seasoned flour
  • 2 onions, thinly sliced
  • 1/2 celeriac, finely sliced
  • 2 teaspoon moroccan spice
  • 1/4 teaspoon chilli powder
  • saffron
  • 2 tablespoon tomato paste
  • 4 cup chicken stock
  • 2 cup water
  • 400 gram can diced tomatoes
  • 1/4 cup green lentils, rinsed
  • 420 gram can kidney beans, drained, rinsed
  • 2 eggs, lightly beaten
  • sliced green onion, to serve


North african chicken and kidney bean soup
  • 1
    Heat butter and oil together in a large saucepan on medium. Toss chicken in seasoned flour, shaking off excess. Cook chicken for 3-4 minutes, until browned. Transfer to a plate. Cool, then cut chicken into small pieces.
  • 2
    In same pan, saute onion and celeriac for 8 minutes, until tender. Stir in spices and cook for 1 minute, until fragrant.
  • 3
    Mix in paste, followed by stock, water, tomatoes and lentils. Bring to the boil, stirring. Reduce heat to low and simmer, covered, for 20-25 minutes, until lentils are tender.
  • 4
    Stir in chicken and beans. Season to taste. Gradually add eggs, in a thin stream, stirring. Serve soup topped with green onions.


This is meant to be spicy, but ours is a mild version, so add more spice to taste. Stir in eggs slowly just before serving.

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